3.
Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

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695

lindalee.walker

20 NOV, 2016

This is an easy and delicious cake. Very moist and flavorful. I suggest checking your cake at 40 minutes, mine was done. I go by my inside thermometer, not the oven's nob for verification of the oven's temp. Perfect holiday cake.

I made this for our halloween party. Although I had concerns about the tablespoon of ground ginger I followed the recipe; no adjustments. It was wonderful. The aroma and flavor are exceptional. I will make this again for Thanksgiving. Enjoy!

Amazing! The cake flour and buttermilk really make this recipe shine. Its so light and fluffy it makes it unique from other pumpkin bread type recipes. I don't like my pumpkin desserts to be spicy so I cut back on all of the spices except for cinnamon which I added a little extra. My bunt pan was only for 10 cups and the recipe is for 14 cups. I used the leftovers as muffins and were just as good as the cake. I plan on making this a fall tradition.

For someone who cooks a lot, this cake is nothing special. A pumpkin spice cake with an enticing name. It was fine - not exceptional in any way. Nor anything I need to make again. Did not keep this recipe. Quick, pumpkin bfast beads are easier with much less fat and calories.

I made this today. It was a hit with my family. I didn't have cake flour so I used 3 3/4 cup all purpose flour. I also cut back on the ginger, using 2 tsp. instead of the 1 tablespoon called for. It makes a very moist yummy cake. I didn't use the powdered sugar on top either. Its not really necessary. Definitely a keeper!

I LOVE this cake. It is moist and the texture and flavor are perfect. I did not add frosting when I made it and am glad, because it really does not need it. It's dense (but not gooey) and delicious. I love recipes that showcase/incorporate pumpkin in ways other than a traditional pie (of which I am also a fan). This one is being saved for much future use.

I didn't have cake flour, so I substituted it with 3 1/2 cups all-purpose flour plus 1/2 cup cornstarch, which I then sifted together. I also substituted the buttermilk with 1 cup milk plus 1 tablespoon white vinegar and let it sat for 10 minutes. This is a fabulous cake and I'll definitely make it again!